Gluten Free Cookie Dough Truffles (Edit recipe)

Edible cookie dough truffles? Covered in chocolate? Say less. These are seriously SO good & you'd never believe how simple they are. I rely on pre-made cookie dough (the kind you can easily grab from the grocery store!), so putting these together couldn't be simpler! Every now and then, I truly appreciate the beauty of a semi-homemade recipe, especially since I'm not the greatest baker. Just make sure your cookie dough is safe to eat raw - and you're golden. Sprinkles or no sprinkles, they're just so fun, Good luck trying to stop at just one!

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	262
Fat:	21 g
Carbohydrates:	16 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	5 g
Sugars:	5 g
Calculated per serving.

by allisappetite

Serves: 6

Ingredients

12 pieces Chocolate Chunk Gluten-Free Cookie Dough, *safe to eat raw (Sweet Loren's)
1 Tbsp Coconut Oil, refined for a neutral taste
1 cup Dark Chocolate Chips, or sub milk/white chocolate
Sprinkles, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave the mixture in 30-second increments, stirring after each interval, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
Take each uncooked cookie dough ball and gently drop it into the melted chocolate, ensuring it's fully coated. Using a fork, lift the coated cookie dough ball out of the chocolate and let any excess chocolate drip off before placing it onto a parchment-lined dish or baking sheet.
If desired, sprinkle some decorative sprinkles on top before the chocolate sets.
Once all the cookie dough balls are coated, place the dish in the freezer for about 10-15 minutes, or until the chocolate hardens.
Transfer the chocolate-covered cookie dough bites to an airtight container and store them in the refrigerator until ready to enjoy.

Notes

Using refined coconut oil maintains a neutral taste, but for a more pronounced flavor, consider using unrefined coconut oil! Additionally, it lends a subtle glossy finish to the chocolate coating. You can also skip it altogether. Just remember to double-check that the cookie dough is safe to eat raw before indulging! To tailor these treats to any occasion, experiment with different sprinkles, or opt for a sprinkle-free version and add a sprinkle of flaky salt for a nice finishing touch. Personally, I prefer storing these goodies in the fridge for a couple of days rather than freezing them.